How To Make a Killer Chimichurri Steak Sauce

What is it, and why you gotta try it

Whether as a marinade or a sauce, it’s tough to deny that one of the best complements to a good steak is some freshly made Chimichurri sauce.

Chimichurri sauce is really easy to make, adds immense flavor, and has a long tradition of making meat taste better.

A favorite in Latin American cultures cuisines, chimichurri has exploded as one of South America’s greatest culinary exports.

What’s in chimichurri sauce?

Chimichurri is a meat accompaniment that originates from Argentina and Uruguay. Most commonly, it is made of minced garlic, chopped parsley, and dried oregano, mixed with either white vinegar, olive oil, or both. Sometimes, other ingredients can include kosher salt, freshly ground pepper, cilantro, and onions. In Uruguay, red pepper flakes or other hot peppers are often included in chimichurri.

Chimichurri is most often used as a post-cooking sauce for steaks, other beef dishes, or sausage. Some chefs or backyard cooks also use chimichurri as a marinade, although that is less popular than the condiment in sauce form.

The unknown history of Chimichurri’s name

While its origins in South America aren’t disputed, the name of the sauce is unclear. Some of the etymology myth of chimichurri is quite unbelievable.

The most likely backstory for chimichurri is that it was invented by gauchos, Argentinian cowboys. The story goes, they used dried herbs with the beef they cooked in the traditional way, over a wood-burning fire.

One theory about the name chimichurri is that it is a misunderstanding of the Basque language word “tximitxurri,” which sound like chimichurri when pronounced, and means “a mixture of several things in no particular order.”

The oddest explanation for the name is that it is a mispronunciation of “Jimmy curry,” or “Jimmy McCurry”. He was the supposed Irishman/Englishman Latin American-based meat seller who invented the sauce and may have fought for Argentine independence.

HOW TO MAKE CHIMICHURRI SAUCE

Here is one of our favorite spicy chimichurri recipes.

This chimichurri sauce can be used to accompany any steak. We highly recommend our 100% Grass-fed New York Steak, Ribeye Steak, Top Sirloin or Tenderloin.

In a blender, combine the parsley, cilantro, serrano, lemon juice and ½ cup of water. Turn blender on high. If blades do not catch the mixture and blend into a puree, open the top of the blender and slowly pour in more water until the mix blends properly. The mixture should turn a bright green.

With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.

Once the mixture is thoroughly blended, add the minced garlic, salt, pepper and remaining cilantro and parsley. Pulse to combine.